1. Effects of pulp preconditioning on total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of Cocoa (Theobroma cacao) beans;Afoakwa;Journal of Food Science and Engineering,2013
2. Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans;Aikpokpodion;International Journal of Sustainable Crop Production,2010
3. Localization and identification of phenolic compounds in Theobroma cacao L. Somatic Embryogenesis;Alemanno;Annals of Botany,2003
4. Cocoa polyphenols and their potential benefits for human health;Andújar,2012
5. Flavor chemistry of cocoa and cocoa products – An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2015